I don’t have ANY idea where the name came from, but it’s what my great aunt always called this stuff. We always make at least a double batch, and usually a triple batch, since it doesn’t last long around here. It’s delicious!
Angel Tits
(Recipe for 1 batch)
1/2 gallon Vanilla Ice Cream (Use a good brand)
1 two liter bottle Sprite
1 quart Sloe Gin (Or cherry vodka, or you can combine half of each)
In a LARGE bowl, let the ice cream soften to the point where you can stir it up really easily.
Add the Sprite SLOWLY, as it will foam quite a bit. Stir.
Add the Sloe Gin and stir it up really well.
Transfer to pitchers or clean milk jugs (The milk jugs are just easier, since you need to shake it up a bit before serving).
Chill in fridge for a few hours and shake it before serving, as it seperates just sitting in the fridge.
Pour into pretty, festive glasses and enjoy!
Christmas Eve we have a turkey, stuffing, mashed potatoes, corn saved from the summer, and some other good stuff.
Christmas Day we start off with butterhorn crescents, then eat shrimp, cheese, pepperoni, smoked sausage, chips, etc. while opening presents, washed down with Champagne.
Christmas dinner we have a beef roast, scalloped potatoes, baked beans from scratch.
This year my daughter wants to extend this to a special dinner Friday also. Needless to say, no one cooks for days afterward.
we have crab fondue with French bread and salad every year.
We used to do a turkey, but we have that at Thanksgiving, so we really don’t want it again so soon. I have a friend whose Dad was first generation Italian and he said that they always did seafood.
I got to thinking and found a nice recipe for crab fondue and voila! a tradition was born. We celebrate on Xmas Eve, BTW.
I do a Christmas breakfast, too–because my MIL has a hissy if we don’t go over there every Xmas. So, I fry some sausage and make a Christmas coffee cake and have cranberry punch (non-alcoholic), with kiwi and Clementines. It’s all good.
I love Yorkshire pudding–I think it would be fine with pork. I dont’ see it complimenting chicken real well, but it should be fine. And I love goose as well–and duck.
Do tell! As noted above, I’m doing pork with apricot stuffing. But I’m hoping to come up with some sort of sauce with it…so, sauce, glaze…do you have the recipe?
I’m beginning to think so. As I’ve got unofficial Limey Approval on the subject (haven’t heard back from the Queen yet). And I guess if you can eat them with golden syrup you can eat them with whatever sauce I come up with for the pork.
Don’t tell anyone but my secret ingredient is a half bottle of Sam Adams…who my SO considers to be a traitor…his beer seems to work in the pudding though .
betenoir --I’ve been known to eat Yorkshire pudding cold with my fingers (not at the table, folks)–never had it made with beer, but there’s my ignorance–recipe, please!
Ham. Well, not just ham but a country, salt-cured Smithfield Ham. And fresh biscuits. All the rest is typical stuff. But this thread is giving me ideas for sides.
I’m thinking a nice juicy pink roast beef, but prime rib leftovers are not my favorite. It’s a bit mild to make a really tasty sandwich the next day. So I think I’m going to get a sirloin roast, and get it big enough to provide the makings for some killer French dip sandwiches.
Easy. Just make them like normal (I usually maked them “herbed” with whatever herbs go in the beef…I’m thinking if I adjust for pork spices, well, bob’s yer uncle) and add in about a half a bottle, maybe less depending out how much pudding, of some fairly light beer (NO BUDWEISER!!! ) and mix well.
Makes them particularly puffy (and who wants a soggy pudding?)
I thought I’d bump myself in the interests of you strange people who DON"T start obsessing about dinner a week in advance. And because I’m doing my make-ahead cooking (whole house smells like cabbage…mmmmm…christmas cabbage!!!)
Usually it’s a duplicate of Thanksgiving dinner but with ham instead of turkey and it’s at my grandma’s house. But now that hubby and I have a child and no one else does (well, a young child anyway), our new theory after spending last Christmas running around to a million houses with a fussy newborn: if you want to see the kid, you know where we live… no more rushing around trying to make the masses happy.
Dinner at our house is going to be a pot of Beef Burgundy, salad, and bread. Mom and Dad were more than fine with this, they’re just as tired of spending 4 hours on a meal that takes 20 minutes to eat and 2 hours to clean up as I am. Grandma was a little confused and asked me “so who is going to bring the mashed potatoes and ham?”
No ham.
No turkey.
No stinkin’ soggy vegetable casserole side dishes.
We almost went the deli platter route, but figured that might be too much of a culture shock for this year. Maybe next year it will be Hooters Wings
Boxing day: Since I’m poultry’d out by then I’ve made and frozen a seafood lasagna; I thought since the rest of the Kin would be off at assorted inlaws I’d have Dad over for some carbs and cream sauce. Turns out the Kin aren’t going to the IL’s so Dad invited them all over to my place for pasta :eek:
I also just remembered I didn’t cook the noodles before freezing it :eek: :eek: :eek: (they are fresh noodles and quite thin, they should cook up in the oven nicely, ya??? )
We’re doing pretty much the same thing as we did for Thanksgiving but the main course will be a pre-assembled Turducken and there will be plenty of (non-alcoholic) homemade egg nog.
Since I’m not a big fan of turkey, I splurged out on Smithfield ham. (Besides, the leftovers are a zillion times tastier than weeks worth of blah turkey.)
A salad of spring greens with a simple vinagrette.
A spinach pie side dish, a sort of spanokopita knock-off, made with puff pastry instead of phyllo. It tastes great at room temperature so it’s fine for grazing later.
Baked sweet potatoes, mashed with butter, a dusting of brown sugar and fresh nutmeg and a healthy glug of spiced rum. No marshmallows for this girl.
A small wedge of stilton cheese and red grapes for afters.
Prime rib with thyme and garlic rub, cabernet sauvignon reduction jus with portobello mushroom, Yorkshire pudding, and some green leafy stuff my spouse insists on having.
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